Mounya's Mutabbal

Also known as Baba Ghannouj, Babaganoush and Moutabbal.

4 eggplants
tahina
2/3 lemons (depending on taste)
salt
olive oil
garlic (optional)

This first step surprises everyone but it is what gives
the smoked taste to the dish, so I recommend it:

Put the 4 eggplants on a fire each (gas) directly and
unpeeled - wait for one side to be burned and tender
(the skin will take the shape of the metal. I know it
is not clear now but when you see it you will
understand) then you do the same thing on the other
side.
They should be soft and usually lose water.
Wait for them to be lukewarm and peel (I collect the
inside with a big spoon, but I am sure there are tons
of techniques).
I put it in a drain to get rid of the water, then put
in a bowl and mix with hands (you can use the mixer but
I like this texture better).
Add tahine (2/3 table spoons) and lemon (2 for a start)
and salt and a little bit of olive oil. Mix. taste and
add any of the above until you reach your perfect
balance. (I have it very lemony, my Mom puts a lot of
tahine, my brother likes it with garlic...)
Be careful with the tahine, it soakes up a lot of
liquid (water, lemon) so add it little by little.